An idea of toasting cheese and seeds came to me one Passover afternoon while I was fighting the craving for a grilled cheese sandwich. I took some cheese, sprinkled it over the pan, tossed in some Chia and voilà! Long story short – those delicate cheesy crisps were gone before I knew it. Trust me, if you are planning to make these to share, make sure you have enough cheese and seeds on-hand for at least 10 crisps – otherwise, make them when noone else is looking :/

Chia Cheese Crisps

Ingredients

Directions

Heat a small (4.5 or 6-inch) nonstick skillet over medium-high heat. Have a cookie sheet, lined with paper towels or foil, ready as well

Sprinkle 2-3 tablespoons of shredded cheese onto a skillet, enough to loosely cover the skillet in a thin layer (not piled high) – this will make the crisps lacy and delicate. Amount of cheese depends on the size of your skillet

Sprinkle 1-2 teaspoons of Chia Seeds over the cheese. You can experiment with the amount of chia seeds

Cook for about a minute, until the cheese turns brown. I like mine REALLY brown while my kids prefer theirs lighter in color

Remove the crisps from the skillet onto the lined cookie sheet. The crisps will crisp up as they cool

Cool for 5 minutes and serve

Note: don’t mix the cheese and seeds together or you will end up with one very crumbly crisp. You want to layer the cheese and seeds, in that exact order

Wine Pairing

These crisps go well with any red wine. Just last night, I enjoyed them with a glass (well, more like half a bottle) of a delightful Glencorrie Red Blend